Brief Introduction of Vigna radiata and Mung Bean.

The mung bean is one of many species recently moved from the genus Phaseolus to Vigna and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These are all the same plant.

Skin color of mung bean can be classified into dark green,olivine,green black these three kinds,seed skin can be classified as lustrous and unpolished(dark green).The best grade is the one lustrous,big size round shape and easy broken when boiled..Mung Bean is a traditional food source of our Chinese people.Vitamins,calcium,irons,phosphorus ratio higher than crude rice.So it got good values both as food and as medicine,in the hot summer,mung bean soup are nice drinks for local folks to drive away heat.

Mung beans are mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of South Europe and Southern USA. In India and Bangladesh, they are grown during two seasons. One is the Rabi season (starting November), and the other is the Kharif season (starting June). Mung beans are tropical (or sub-tropical) crops, and require warm temperatures (optimally round 30-35 Deg C). Loamy soil is best for pusap cultivation.
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Uses

Mung beans are commonly used in Chinese cuisine, where they are called lv dou (literally "green bean"), as well as in Southeast Asia.They are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert "green bean soup". The starch of mung beans is also extracted from them to make jellies and "transparent/cellophane" noodles. In Vietnam, the transparent wrapping of Vietnamese spring rolls is made from mung bean flour. In Filipino cuisine, meat is sauteed with garlic, onions, and bay leaves, then mung beans are added and cooked. Mung batter is used to make crepes named Pesarattu in Andhra Pradesh, India, copying other Southeast Asian cooking methods.

Filipino ginisang monggo (mung bean soup) with shrimp, served with smoked fish and tomatoWhole mung beans are generally prepared from dried beans by boiling until they are soft. In Chinese cuisine, whole mung beans are used to make a tang shul, or dessert, otherwise literally translated, "sugar water", called lvdou tang shui, which is served either warm or chilled, and is considered an antidote to thirst.In Indonesia, they are made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole moong dal (cheru payaru) is commonly boiled to make a dry preparation that is often had with rice gruel (kanji). In the Philippines, it is the main ingredient of the dessert hopiang munggo, and also a savory soup called ginisang monggo.
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Mung Bean

With their skins removed, mung beans are light yellow in color. They are made into mung bean paste by de-hulling, cooking,and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In HongKong, de-hulled mung beans and mung bean paste are made into ice creams or frozen ice pops and are very popular Chinesedessert items. In EastChina, mung bean paste is a common filling for Chinesemooncakes. In China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival.

Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In other regions of India such as Andhra Pradesh, a delicious vegetable preparation is made using fresh grated coconut, green chillies, mung and typical South Indian spices - asafoetida, turmeric, ginger, mustard seeds, urad lentil. In south Indian states, mung beans are also eaten as pancakes. They are soaked in water for 6 to 12 hours (the higher the temperature the lesser soaking time). Then they are ground into fine paste along with ginger and salt. Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein in a raw form that is rare in most Indian regional cuisines. Pongal is another recipe that is made with rice and mung beans without skin.

In Kerala, It is commonly used to make the parippu preparation in Travancore region (unlike Cochin and Malabar where toor dal, tuvara parippu, is used). It is also used, with coconut milk and jaggery, to make the a type of payasam.
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In India the mung beans are also consumed as a snack, called "Dal moth". The dried mung beans are soaked in water, then partly dried to a dry matter content of about 42%, and then deep-fried in hot oil. The frying time varies between 60 and 90 seconds. The fat content of this snack is around 20%. This snack is traditionally prepared at home and is now also available from industrial producers.

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♣ last edit date:April 15th 2014 at 14:30